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Macaroni (Italian Style)
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
483Calories
19 gProtein
88 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein19 g
Carbohydrates88 g
Fiber3.9 g
Sugars3.5 g
Total Fat17 g
Saturated Fat2.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol44 mg
Sodium344 mg
Potassium328 mg
Calcium139 mg
Iron1.7 mg
Magnesium67 mg
Phosphorus303 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate21 mcg
Choline2.5 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 25. The excerpt below is the record exactly as published.
MACARONI (ITALIAN STYLE). Put one pounds of cooked and strained macaroni into a stewpan with two ounces of butter, three spoonfuls of 54 PRACTICAL HOUSEHOLD COOKERY. tomato sauce, and as many of beef gravy ; toss up the lot on the fire so as to mix and warm it well together ; then sprinkle two handfuls of grated cheese over it, season with a little white pepper
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